I recently chanced upon a recipe for peanut butter pretzel truffles, and with Valentine’s Day approaching, and you know, every day being a good day for chocolate, I poked around on the web for some more info. They are indeed, delectable, sweet, creamy, crunchy, salty and generally divine.
Dark Chocolate Peanut Butter Pretzel Truffles:
1/2 c crunchy peanut butter
1T confectioners sugar
1/4c crushed pretzels
1/2c dark chocolate
Fleur de Sel for garnish
Mix the peanut butter, crushed pretzels and confectioners sugar until creamy. Pop in the freezer and let cool until it is stiff enough to roll into balls.
Roll dough between your palms into roughly 1t balls. You’ll have about 15-20 depending on the size of your truffles. Place balls on a parchment lined baking sheet and put them back in the freezer to firm up, at least 1 hour.
Melt your chocolate on a double boiler. If you want to get fancy, temper your chocolate. I used Method 1, explained here. Roll each truffle ball in the melted chocolate, and put it back on your parchment lined sheet. For garnish, I sprinkled a bit of fleur de sel on each truffle while still soft. Refrigerate until firm enough to eat, and store in a sealed container in your refrigerator.